VANILLA AND MOSTOCOTTO MOUSSE
Ingredients
For 4 persons:
- 1 000 ml cream
- 90 g vanilla sugar
- 1 vanilla sachet
- 2 gelatine sheets
- 3 tablespoons water
- 230 g sugar
- 3 tablespoonsTeanum mostocotto
- 125 ml water
Preparation
Directions:
1) In a saucepan, bring to the boil 500 ml of cream with the sugar and vanilla, stirring gently.
2) Put the gelatine sheets in cold water. Once they are soft, drain and add to the warm cream.
3) In another pan, caramelize the sugar and water. When the mixture takes on a golden color, remove from the heat and pour into ceramic ramekins.
4) Whip the remaining 500 ml of cream with the mostocotto. Add the whipped cream to the prepared cream mixture and pour into the ramekins until they are two-thirds full.
5) Refrigerate until it is time to serve.
Source: Teanum